Image and recipe via Eclectic Recipes
As the weather heats up, my desire to heat up the kitchen with hot ovens and skillets goes way down. Enter this black bean, avocado, and corn salad that is perfect for dinner any day of the week! Simply dice up all the vegetables, pour on the dressing, combine, and serve over a bed of tossed greens. Simple, healthy, and refreshing..it doesn’t get much better.
1 can black beans, rinsed and drained
1 can mexi-corn, rinsed and drained
2-3 avocados, diced
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced
for the dressing:
juice of 1 lime
2 tbsp olive oil
2-3 sprigs fresh oregano
1/2 tsp cumin
salt/pepper to taste
Simply add all the diced vegetables and oregano to a large bowl and mix well with dressing. Refrigerate until ready to serve over tossed greens!